Poppy Seed Pound Cake

I’ve been craving poppy seeds lately so I decided to go ahead and make a poppy seed pound cake. There is enough batter for two loaf pans, so I will be able to freeze one to enjoy later. This cake is killer, especially when you lightly toast a slice and enjoy it with a nice cuppa tea on a cold morning!

Sour Cream Poppy Seed Pound Cake
3 cups sugar
1 cup butter, softened
3 cups flour
1/4 tsp baking soda
1/4 tsp salt
6 eggs, separated
1 cup sour cream
1 tsp vanilla
1/4 cup plus 2 tsp poppy seeds, divided
Beat egg whites to soft peaks. Cream butter, sugar and egg
yolks. Sift together flour, baking soda and salt. Add to the butter mixture,
alternately with the sour cream (start with the flour). Add the vanilla and the 1/4 cup of poppy seeds.
Fold in the egg whites. Pour into two buttered and floured loaf pans. Sprinkle a tsp of poppy
seeds on the top of each loaf.
Bake 1 hour and 10 minutes in a 325 degree oven.

2 thoughts on “Poppy Seed Pound Cake

  1. Pingback: Sour Cream Substitutions | Mouth Brothels

  2. Pingback: Elderflower Lemon Sponge Cake | Mouth Brothels

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